Abstract:

Flours from 5 minor cereal species including sweet potato, corn, millet, black rice and pea were separately added to wheat four at 5 different levels in order to study the effects of their additions on flour properties and the quality of the processed biscuits. The results indicated that wet gluten content, dry gluten content, SDS sedimentation value, falling number all gradually decreased with increasing amounts of added minor cereal fours. Flour peak viscosity, final viscosity, breakdown and setback also tended to decrease, while gelatinization temperature increased slightly. Both biscuits color and flavor could be improved by adding minor cereal fours at a level of about 20%. Moreover, tenacity, appearance score and overall sensory score were also improved.

Key words: minor cereal flour, flour blending, biscuits